Fresh cabbage soup: how to cook? Video
Fresh cabbage soup is mainly prepared in the central and southern regions of Russia. This dish has a delicate taste, delicate aroma, and therefore, depending on the recipe, you can add tomato, spices and flour sautéing to it. And when serving, you can decorate with herbs and offer sour cream to the guests.
Cabbage soup from fresh cabbage
How to cook cabbage soup from fresh cabbage
The first dish of fresh cabbage can be cooked both on the stove, and in the oven or slow cooker. A hearty and tasty lunch is also appropriate in nature. You will need the following set of products:
– 2 liters of water; – 500 g of beef on the bone; – 500 g of fresh cabbage; – 300 g of potatoes; – 1 carrot; – 1 onion; – 1 tomato; – 50 g of butter; – 2 bay leaves; – black pepper ; – 2 cloves of garlic; – salt; – dill; – parsley; – sour cream;
Pour water into a saucepan, put meat and spices inside. Simmer for at least 2 hours, periodically skimming off the foam. Remove the beef, separate it from the bone and set aside.
Raw meat can be previously removed from the bone and chopped, and then boiled
Peel potatoes, cut them into cubes. Chop the cabbage into strips. Rinse the tomato with hot water, remove the skin. Chop it into cubes, grate the carrots on a coarse grater. Finely chop the onion. Put butter in a frying pan, put on medium heat and fry the onions and carrots until tender.
Strain the broth through a sieve and bring to a boil. Then dip the cabbage inside and cook for 5-7 minutes. Add potatoes and after 5 minutes add tomatoes. Cook for another 10 minutes. Add carrots and onions, small pieces of meat, spices and seasonings to your soup to taste. Cook for a few more minutes.
Peel the garlic, chop and mix with salt. Once the cabbage soup is ready, add the spice and chopped herbs. Serve in portions with sour cream.
This recipe for Russian cabbage soup can be cooked in the oven or slow cooker. Even vegetarians and those who are fasting will like the stewed ready-made first course.
Prepare:
– 500 g of white cabbage; – 100 g of mushrooms; – 2 carrots; – 3 potatoes; – bay leaf; – 20 g of flour; – 40 g of vegetable oil; – lemon juice; – parsley; – dill; – salt.
Chop the cabbage into strips, place in a saucepan or slow cooker and simmer. You can add some oil. Boil the diced mushrooms in salted water. Peel carrots and potatoes. Chop the herbs. Place food and bay leaves in a separate bowl, season with salt and simmer for 40 minutes over low heat.
Combine all the ingredients in a heat-resistant saucepan, place in the oven and simmer at 80 degrees for at least 3 hours. Then take it out, pour in the lemon juice. Fry the flour separately and add it to the soup, serve with brown bread, horseradish or mustard.
Russian cabbage soup is a very healthy product. They contain sugar, nitrogenous substances, minerals and vitamins, as well as organic acids. Eating cabbage has a beneficial effect on the functioning of the digestive system.
Vegetables are put into the soup almost at the same time, so they are not digested and retain all the useful microelements. This does not destroy vitamin C. To make the cabbage soup thicker and “velvety”, it is not necessary to use flour. You can also thicken the soup with white bread, just cut off the crust from one slice and put the pulp in a dish five minutes before cooking. The cooking time for fresh cabbage cabbage soup depends on where you prepare it.